We have so much kale in the garden and as I cannot recall when I saw the last rays of sunshine, I decided to put on a hearty pot of white bean and kale soup for lunch.
Just a simple soup but so comforting and delicious..that just hit the spot. I tossed in a a few handfuls of spinach at the end of the cook to clear out the garden and added a half cup sliced turkey breast and some leftover sliced fennel sausage. With the addition of white Northern beans or cannellini you end up with a very hearty and flavorful soup pot.
Northern Bean & Kale Soup
for a printable recipe, click here
2 cloves garlic, minced
1 medium shallot, minced
2 TBLS extra virgin olive oil
1/2 cup white wine
2 carrots, diced
a bunch of assorted kales-well washed & chopped, approx 1#
4 cup vegetable or chicken stock
1 can northern white beans or cannellini beans
a handful of fresh summer savory
a few sprigs fresh thyme
a tsp fresh rosemary minced
sea salt & ground white pepper
Cook shallots and garlic in olive oil for just a few minutes. Add white wine and vegetable or chicken stock. Bring it to a simmer and stir in the chopped kales. Cook ten minutes and then add the beans and herbs to the pot. Simmer until the kale is tender. At the end of the cook, toss in turkey slices and fresh spinach leaves. Serve hot with plenty of grated cheese. Enjoy!